Ingredients For 4 people: 8 heaped tablespoons of grated chocolate 1.5 l of milk 4 tablespoons of sugar Sponge fingers, biscuits or churros, to serve Preparation time: 10 minutes Difficulty: easy Chocolate: to sweeten winter mornings and afternoons Traditionally, xocolata desfeta was made using a special chocolate bar designed for melting, which usually contained a small amount of flour or starch and was often flavoured with cinnamon. This type of chocolate helps achieve the thick, velvety texture that is so characteristic and perfect for dipping sponge fingers or churros. Nowadays, it can also be prepared using cocoa powder and thickened with cornflour, although the result will be slightly lighter. Method Heat the milk in a saucepan over a medium heat. In a bowl, mix the grated chocolate and sugar with a little milk or water until you obtain a smooth paste. Strain the mixture to remove any lumps. When the milk begins to boil, add the chocolate mixture and lower the heat. Stir continuously for a few minutes, making sure it doesn’t stick, until the chocolate thickens. Serve immediately, piping hot. Serving suggestions You can enjoy the hot chocolate on its own or served with sponge fingers, biscuits or churros — a very typical winter afternoon treat in Catalonia. For an extra indulgent touch, make a suís by adding a generous layer of whipped cream on top. This recipe is perfect for cold days, for sharing with family or for enjoying during the Christmas season. Other related recipes you may like Chocolate and hazelnut cake "Coca de Sant Joan"